Mexican Tortilla Soup (Sopa Azteca)

Photo by PineyCook
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    large pasilla chile

  • 1

    (15-oz.) can diced tomatoes

  • 2

    tbsp. canola oil

  • 3

    cloves garlic, peeled

  • 1

    medium white onion, roughly chopped

  • 8

    cups chicken stock

  • 1

    epazote or cilantro sprig (optional)

  • 1

    1⁄2 lb. boneless, skinless chicken breast, cut into 1⁄2-inch pieces

  • Kosher salt and freshly ground black pepper

  • 6

    oz. shredded Monterey Jack cheese

  • 1-2

    avocados, diced

  • Crema or sour cream, for serving

  • Lime wedges, for serving

  • Tortilla chips (about 4 cups), crushed, for serving

Directions

1 Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem and seeds and break the chile into pieces; transfer to a blender along with the tomatoes. 2 Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic and onion to blender with the tomatoes and chile and purée until smooth. 3 Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes. Add the stock and epazote, if using, and boil. Reduce the heat to medium-low and simmer for 15 minutes. Add the chicken, salt, and pepper and cook until chicken is cooked through, about 8 minutes more. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on the side.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: